Ingredients
Crust
- 30 gingersnaps
- 7 tbsp melted butter
- 1/4 cup coconut sugar (sub brown sugar)
- pinch salt
Filling
- 1 15oz can of pumpkin
- 2 eggs
- 2/3 cup coconut cream (from can)
- 2/3 cup coconut sugar
- 2 tbsp arrowroot (or cornstarch)
- 2 tbsp pumpkin pie spice
- pinch salt
Instructions
- Preheat oven to 350F. Grease 8×8 baking dish with nonstick spray and parchment paper.
- In a food processor, blend gingersnaps until small crumb. Add in butter, coconut sugar, and salt and blend until well combined.
- Press into bottom of baking dish, patting down firmly with bottom of glass or hand. Bake for 8 minutes and let cool.
- In a food processor, add all filling ingredients. Blend until combined, scraping down sides as needed. Alternatively whisk by hand until smooth.
- Pour filling ingredients over cooled crust. Bake for 40-45 minutes or until no longer jiggly in middle. Let cool on counter for a few hours, then transfer to fridge to cool at least 4 hours before cutting into.
- Top with whipped cream! Enjoy.
Category: dessert, fall, pumpkinMethod: ovenCuisine: American
